Cacio e Pepe (Roman Pecorino and Black Pepper Pasta)

Instructions

1. Bring about 2.5 liters (10 cups) of water to a boil with only a small pinch of salt. Using less water than usual keeps it starchy, and the pecorino will add plenty of salt.
2. Add the spaghetti and cook it until 1 minute short of al dente. Meanwhile, toast the pepper in a dry wide pan over medium heat for 1 minute until fragrant, then turn off the heat.
3. Put the grated pecorino in a bowl. Once the pasta has been cooking for several minutes, ladle out some of the starchy water and let it cool for a minute. Stir about 80 ml (1/3 cup) into the cheese with a fork until you have a thick, smooth paste with no lumps.
4. Add a ladle of pasta water to the pepper pan. Lift the spaghetti into the pan with tongs, keeping a mug of the water. Toss over low heat for 1 minute.
5. Take the pan off the heat and let it cool for 30 seconds, then add the cheese paste. Toss and stir quickly, adding splashes of pasta water until the sauce is creamy and coats the pasta.
6. Serve right away, finishing each bowl with more pepper and a little extra pecorino.

Tips

• Grate the pecorino as finely as you can, using a rasp grater, and let it come to room temperature first. Cold or coarse cheese is the main cause of clumps.
• If the sauce splits, add a splash of hot water off the heat and whisk hard. A spoonful of finely grated Parmigiano Reggiano makes the sauce milder and more forgiving.